Sunday, January 30, 2011
Wednesday, January 26, 2011
There are zillion varieties of Spinach one can find in India. One particular variety which we widely use in Konkani preparations is Malabar Spinach. It is known as Vaali Bhajji in Konkani and Basale Soppu in Kannada. Few Konkani dishes which we make out of Vaali Bhajji are Vaali-Papaya Ambat, Vaali Upkari, Vaali Tambli, Vaali Bhajji (Pakoras), etc.
Preparation time: 10 minutes
Cooking time: 5 minutes
Malabar Spinach leaves - 6-8
Cumin seeds - 1/2 teaspoon
Whole Black Pepper - 3-4
Grated Coconut (fresh or frozen) - 3/4 cup
Red Chillies (Byadgi preferably) - 4-6
Curd (optional) - 2-3 tablespoon
Wash the Spinach leaves throughly and pat dry. Allow the moisture content to dry off completely before use. In a separate pan, heat few spoons of oil, season with Cumin and Pepper. Add Red Chillies and saute well for couple of minutes. Add the grated coconut and Spinach leaves. Turn the flame on low and saute till the leaves wilt in size & the coconut turns light brown. Turn off flame & allow this mixture to cool. Once done, blend to a puree, adjust salt as desired. Do not add too much water as the consistency should be thick and concentrated. Mix few spoons of Curd if desired. Serve on its own with white steam cooked rice.
Tuesday, January 25, 2011
Saturday, January 22, 2011
The inspiration for this recipe comes from one of my favorite chef - Giada De Laurentiis. While watching one of her cookery shows, I remember the beautiful chef dishing out a simple low calorie entree. She suggests to make the dishes tasty, add one ingredient which provides that zing, you thereby counterbalance the low calorie focus with more flavour and variety of taste.
Tuesday, January 18, 2011
Growing up, we used to get enjoy a special kind of bean, primarily a legume called as Tingalore in Konkani. Mom used to serve this hot for lunch when her little munchkins were back from school. She used to make soupy textured broth based side dish seasoned with Garlic known as Tingalore Thoi in Konkani.
Preparation time: 5-7 hours of soaking time
Cooking time: 20 minutes
Serves: 2-4 individuals
Northern Beans or Tingalore - 3/4 cup
Green Chillies - 2
Garlic Pods - 5-6
Presoak the beans ~ Tingalore overnight (atleast for 5-7 hours). Upon soaking, the beans proliferate in size. Pressure cook for atleast 5 whistles. Mash rigorously after boiling. Add Green chillies which needs to be slit in the centre. Bring to a gentle boil. Adjust salt as per taste. Once completely cooked, turn off the flame. In a separate small pan, heat few spoons of oil and saute the crushed Garlic pods. Once the pods are charred and lightly browned, pour this seasoning over the cooked broth. Serve hot with white steamed rice.
Saturday, January 15, 2011
Thursday, January 13, 2011
Monday, January 10, 2011
One such tasty variety of legume is called as Kalee Tori in Konkani. Usually we make Ghashi, a coconut based curry with Kooka/ Jackfruit (Kadgee)/ Magge added along with Black Toree as supplement. I have not found these seeds in US Indian ethnic grocery stores and get a small pack from India. I am not sure the English equivalent of this bean. If anyone is aware, kindly enlighten.
Red Chillies (optional) - 2
Friday, January 7, 2011
The garden has become a mini herb garden now so to say! Folks from the community are also taking active interest in maintaining and preserving the green eco life. :)
I was recently introduced to this precious variety of herb popularly known as Giloy in Hindi. Giloy grows in a creeper form and has large heart shaped leaves which grow in abundance. Mostly they are found clinging to large Mango trees. Giloy is known as Amruta Balli in Kannada and Guduchi in Sanskrit. The scientific name of Giloy is Tinospora Cordifolia. The leaves have mild bitter flavour and are effective when consumed raw or in processed form. Owing to the popular demand for this creeper, many nurseries are also selling the saplings for a reasonable sum. For individuals who do not have facility to grow the sapling, the powdered form of this herb is available in India which can also be substituted and used in regular diet.
Thursday, January 6, 2011
Last few week's have been hectic hence been MIA from the blog zone. Special thanks to all my readers who inquired on my well being and whereabouts. After all the year long festivities are done, a good way to detox one's diet is to partake simple, nutritious food. I prefer this version of Bilimbi Saaru which is very apt and soothing on the palate as well.
This is my Mom's version of Saaru. Her recipe mixes sweet and sour flavours to create a different taste all together. Its a very simple recipe but very dear to my heart. As kids, we had couple of Bilimbi tree's growing in our ancestral farms.
We had a gala time climbing the huge slippery branches only to pluck the purple flower of this fruit which is very tangy. Chewing the flowers leaves a tangy purple coat on the tongue which was a sought after childhood delight for us as kids. In US, its very difficult to find Bilimbi, but these are available in plenty in India and a must-have-sapling if you are a Konkani and have a backyard. :)
~ Bilimbi Saaru ~
Preparation time: 5 minutes